Dinner

Delicious Street Corn Salad with Greek Yogurt Recipe

BySana Jeannette April 3, 2026April 3, 2026

Introduction

This delicious street corn salad is a fresh and flavorful twist on a classic favorite. Featuring sweet grilled corn, creamy Greek yogurt dressing, and a touch of spice, it’s perfect for any season. Easy to prepare and packed with vibrant ingredients, it makes a great side or light meal.

A close-up view of a white bowl filled with creamy corn salad, showing bright yellow corn kernels mixed with small chunks of purple-red onion and green cilantro leaves, all coated in a light, creamy dressing that gives a slightly glossy texture. The colors are vivid and fresh, with the corn's round shapes and the onion's square pieces creating a mix of soft and crunchy textures, while the green herbs are scattered evenly throughout, adding contrast. The bowl sits on a white marbled surface, highlighting the freshness of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup fresh chopped cilantro
4 fresh corn ears (or 16 oz frozen corn, thawed)

1/4 cup cotija cheese (crumbled)
2 minced garlic cloves

1 seeded and chopped jalapeno
1/2 cup chopped red onion

2 tbsp plain Greek yogurt
1/2 tsp paprika
2 tbsp mayonnaise

2 tbsp lime juice
1/2 tsp chili powder
1/4 tsp sea salt

1/4 tsp ground black pepper

Instructions

Step 1: Prepare the corn. For grilled corn, husk the ears and preheat your grill to medium-high. Brush each ear with olive oil, then grill for about 2 minutes per side until charred. Let cool slightly before cutting the kernels off the cob into a large bowl. For frozen corn, thaw by rinsing under water or warm in a skillet over medium heat, then drain well.
Step 2: Assemble the salad ingredients by adding the corn kernels to a large bowl along with chopped red onion, minced garlic, diced jalapeno, and crumbled cotija cheese. Toss to combine.

Step 3: Prepare the dressing by whisking together Greek yogurt, mayonnaise, lime juice, chili powder, paprika, sea salt, black pepper, and chopped cilantro in a small bowl until smooth.
Step 4: Drizzle the dressing over the salad and toss so everything is evenly coated. Garnish with extra cilantro and cotija cheese. Serve immediately warm or chill before serving for a cold salad.

Tips & Variations

Use Kewpie Japanese mayonnaise for a richer, creamier dressing.

Add a squeeze of fresh lime juice before serving to brighten the flavors.
Swap cotija cheese with feta if you can’t find it.
For extra heat, leave some jalapeno seeds in or add a pinch of cayenne pepper to the dressing.

Try roasting the corn in the oven if a grill isn’t available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes best fresh but can be served cold after chilling. Stir well before serving to redistribute the dressing. Avoid freezing, as the texture of the dressing and corn will change.

How to Serve

A white bowl filled with a creamy corn salad that has bright yellow corn kernels mixed with small pieces of purple onion and green herbs evenly spread throughout. The salad is topped with a green lime wedge placed on the right side and a slice of green jalapeño pepper partially visible behind it. The texture of the salad looks fresh and creamy with a slight gloss from the dressing. The bowl rests on a white napkin set on a white marbled surface with blurred green leaves and jalapeño slices in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, you can use canned corn. Just drain it well and consider giving it a quick sauté in a skillet to add some texture and warmth before mixing into the salad.

How spicy is this salad?

The jalapeno provides a mild to moderate heat, which can easily be adjusted by removing seeds or adding more. The chili powder in the dressing adds a subtle smoky spice without overwhelming the other flavors.